Tangy Sun-Dried Tomato and Olive Dip

"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.

Total Time: 0:45

Cook: 0:20

Level:
Moderate

Yield:
8 to 10 servings

Advertisement - Continue Reading Below

Ingredients

4 oz. sun-dried tomatoes

4 oz. pitted kalamata olives

1 tbsp. capers

2 clove garlic

1 slice white sandwich bread

½ tsp. crushed red pepper

2 tbsp. balsamic vinegar

2 tbsp. red wine vinegar

1 tsp. dried oregano

½ c. extra-virgin olive oil

Bread sticks

Fennel wedges

baby carrots

radishes

radishes

Celery sticks

Endive spears

Directions

In a small bowl, soak tomatoes in hot water until softened, about 20 minutes; drain.

In a food processor, combined softened tomatoes, olives, capers, garlic, bread, red pepper, balsamic and red wine vinegars, and oregano and purée to a chunky paste. With machine on, add oil and process to a fine paste. Add 1/4 cup of warm water and process until slightly creamy. Scrape into a bowl and serve with crudités.